2020-05-19 07:45:00
Pezzogna all’acqua pazza is a typical recipe of southern Italy, especially in the province of Naples and Salerno. Pezzogna, a rather rare fish also known by the name of “big eye” due to its red eyes with large pupils, is characterized by very fine meat and belongs to the dentex family. The name of the recipe “all’acqua pazza” is due to the poor origins of this particular way of cooking fish – it also goes well with other types, such as sea bass -: oil, garlic, two cherry tomatoes and a little water ( legend has it that seafood was used on fishing boats) for a truly delicious sauce. For the tomatoes, it is better to choose datterini or piennolo cherry tomatoes, i.e. small types, which lend themselves well to being lightly blanched and then to be crushed with your fingers directly onto the fish: the liquid inside the fruit, falling on the meat and mixing with the oil, becomes an essential part of the final result.
Pezzogna all’acqua pazza: the recipe
Ingredients for 4 people):
1,5 of piece from
500 gr of tomatoes (preferably ripe)
Garlic
Olio
1/2 glass of white wine
Parsley
Chili
Sale
Procedure:
First of all, to tackle the preparation of this typical southern Italian recipe, you need to make sure that the fish is totally clean. If you have not already had it done by your fishmonger, carefully gut the fish and peel it, as it will be cooked in its entirety and not filleted. Once cleaning is finished, rinse under running water, and dab lightly with absorbent paper.
For cooking, take a very large frying pan and place it over a medium-intensity high heat. Pour 3 tablespoons of oil and then brown two cloves of garlic, when they are golden, add the bream. Let it cook for two minutes and then turn the fish so that cooking can continue on the other side as well.
In the meantime, blanch the tomatoes in boiling water for a few seconds, then lift them up with a flat slotted spoon and peel them quickly. When they are ready, add them to the fish, squeezing them one by one with your hands so that the resulting tomato juice also falls on the fish meat and gives it flavor, then flowing into the oil and garlic sauce. Once this step is finished, add the wine (strictly still) and let it evaporate. At this point let the fish cook for about half an hour, taking care to add a few ladles of warm water from time to time to keep the sauce fluid, a fundamental part of this recipe. When there are a few minutes to go, chop the parsley finely and add it.
To serve, fillet the fish and dress it with the sauce given by the cooking.
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